Foodie Guide

For the Panzanella:
1 small red onion, quartered lengthwise and thinly sliced crosswise
3 tablespoons red wine vinegar
1 red bell pepper (roasted, peeled, seeded, and cut into 1 1/2 by 1/2 inch strips)
1 yellow bell pepper (roasted, peeled, seeded, and cut into 1 1/2 by 1/2 inch strips)
6 tomatoes (halved, seeded, and cut into 1-inch chunks)
2 cups cubed (1-inch) toasted sourdough bread
1/2 cup extra virgin olive oil
1/2 cup brine-cured black or green olives (halved and pitted)
2 small firm cucumbers (peeled, halved lengthwise, seeded, and cut into 1/4-inch slices)
Kosher salt and freshly ground black pepper
2/3 cup torn basil leaves
1/4 cup flat-leaf parsley leaves

For the Beef:
Two 1-pound beef flatiron steaks, main center sinew removed
Kosher slat and freshly ground black pepper
Olive oil
Fruity extra virgin olive oil

This recipe was provided by Chef Frank Stitt of Highlands Bar & Grill & Bottega.


For the salad, combine the onion and vinegar in a large bowl and let macerate for 10 to 20 minutes.


Prepare a fire in a charcoal or gas grill, or preheat a castiron pan when ready to cook the beef.


Add the roasted peppers, tomatoes, toasted bread cubes, olive oil, olives, cucumbers, and salt and pepper to taste to the onion and vinegar and toss to combine. Let marinate for 10 minutes.


Season the beef with salt and lots of pepper and rub it with a little olive oil. Cook over a high heat until charred on the first side, about 4 minutes. Turn the meat and cook for another 4 minutes, or until medium-rare. Transfer to a cooling rack to rest for 5 minutes.


Add the basil and parsley to the panzanella, then taste and adjust the seasonings.


Thinly slice the meat on the bias and serve with the panzanella. Pass the fruity olive oil at the table for those who may want a drizzle.


To Drinkn: Vino Nobile di Montepulciano (Poliziano)